2 lbs. fresh carrots, peeled, sliced & cooked or 2 lb. canned carrots
1 med. onion, chopped (about 1/2 c.)
1 med. green pepper, chopped sm.

SAUCE:

1 can tomato soup, undiluted
1 c. sugar
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
1/2 c. oil
1 tbsp. Worcestershire sauce
1/2 c. vinegar

If using canned carrots, drain, rinse and place in a bowl with the chopped onion and green pepper. If using fresh carrots, cook, drain and slice.

In a 2-quart saucepan, combine tomato soup, sugar, dry mustard, salt and pepper. Mix well. Add remaining ingredients and stir over medium heat until sugar dissolves and mixture boils. Pour sauce over carrots and mix gently and cool slightly. Refrigerate at least 2 hours. Makes 5 cups.